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Not So Messy Eton Mess

Pillowy sweet cream, crisp meringue bites and sweet macerated strawberries, the perfect summer dessert.
Servings 8 portions
Cook Time 1 hr 30 mins
Total Time 1 hr 30 mins



  • 3 egg whites
  • 135 gr caster sugar
  • tsp cornflour
  • 1 tsp white vinegar

Whipped cream

Strawberry Sauce

  • 2 punnets strawberries
  • 1 tbsp white sugar
  • Squeeze of fresh lemon juice


  • Preheat the oven to 300f and line two baking trays with parchment paper.
  • Place the egg whites into a stand mixing bowl and mix on medium until frothy. Gradually add the sugar then mix on high speed for five to six minutes until thick and glossy.
  • Add in the vinegar and cornflour and mix again until just combined.
  • The meringue should be stiff.
  • Place the mixture into a piping bag with a star nozzle fitted and pipe small star shapes onto the trays.
  • Place into the oven then immediately turn the oven down to 240f. Allow to bake for 45 minutes then turn the oven off.
  • Open the oven door and allow to cool for an hour in the oven.
  • Whip the double cream with the vanilla extract and sugar until you have still peaks then place into a piping bag (no nozzle is required. This is just to enable you to pipe neatly into the glasses)
  • Slice the strawberries then place in a bowl. Sprinkle over the sugar and squeeze over a little fresh lemon juice. Stir and set aside.
  • Melt some white chocolate and place into a small piping bag. Snip off the end and pipe designs of your choice onto baking parchment. Chill to set.

Time to assemble:

  • Place four meringue stars into the base of a glass. Pipe in a layer of the thick cream, top with a few tablespoons of the strawberries. Pipe another swirl of fresh cream and top with a meringue star and a chocolate decoration.
  • The perfect summer make ahead dessert.
    Eton mess Julie neville
Course: Dessert
Cuisine: English
Keyword: Eton Mess, Quick & Easy